Goat’s Liver Fry / Eeral Varuval
- 09
- September
- 2008
Ingredients
- Goat’s liver 1/4 kilo(cubed)
- Garlic 1 whole head crushed along with skin
- Salt
- Turmeric powder 1/4 spoon
- Chili powder 1 spoon
- Pepper powder 1 spoon
- Mustard seeds 1/4 spoon
- Cmin seeds 1/4 spoon
- Chana-Urad dal 1/2 spoon
- Curry leaves few
- Oil few spoons
Method
- Pressure cook goat’s liver till tender. Maybe for about 3 or 4 whistles. Set aside.
- In a wok, heat oil. Add mustard, cumin, chana-urad dal and curry leaves. Wait till it pops up.
- Then add garlic and followed by cooked liver along with its water.Add salt, turmeric and chili powders too. Continue cooking.
- When the moisture reduces and oil shows up, add pepper and fry over high heat for 2 minutes. Remove from heat.Serve as a side dish to go with your South Indian Meals.
Hi,
I’m in uk now but when i looked around in shops for maan eeral all i get is eeral with the name liver and not maan eeral. Do u know what it is in english?
My mom used to make this fry. It looks so yummy in pics
Hi Rani,
You know what? Me too miss ‘mann eeral’ here at U.S. I prepared this 3-4 years ago, when I visited my folks in India. I seriously don’t think that they have a special name for it in English…it should probably go by the same name ‘liver’. If you are in a big city, try in the butcher shop…hopefully you may find it!!!
Ahhhhh
thanks i will search for it.
Btw just today got to see ur blog and wow its sonice to see many such good receipies at one place. Gr8 job and also thanks for the receipies